Ingredients for Chocolate Raspberry Truffles
- Heavy Cream
- Semi Sweet Chocolate Chips
- 4 tablespoons (1/2 stick) unsalted butter
- Seedless Raspberry Jam
- Chambord Raspberry Liquor
- Unsweetened Cocoa
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How to Make Chocolate Raspberry Truffles
- In a medium saucepan, heat 1 cup heavy cream over moderate heat. Bring just to a boil, then immediately remove from heat.
- Add 12 ounces of finely chopped dark chocolate to the warm cream. Stir constantly until the chocolate is completely melted and the mixture is smooth and glossy.
- Let the chocolate mixture cool slightly. Then, add 4 tablespoons (1/2 stick) of unsalted butter, one tablespoon at a time, stirring until fully incorporated and smooth.
- Stir in 1/2 cup raspberry jam, 1 tablespoon Chambord (raspberry liqueur), and a pinch of salt. Transfer the mixture to a medium bowl.
- Cover the bowl and chill in the refrigerator for at least 4 hours, or until the mixture is firm enough to handle.
- Once firm, use a teaspoon or small cookie scoop to form the mixture into 1-inch balls. Roll each truffle in 1/4 cup unsweetened cocoa powder until completely coated.
- Place the truffles on a baking sheet lined with wax paper. Chill in the refrigerator for at least 1 hour to allow them to firm up completely.
- Store the finished Chocolate Raspberry Truffles in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
15g
Carbs
2g
